Cream of Mushroom Soup Recipe

This is a really good Cream of Mushroom Soup. In tastes just like the canned stuff. Isn't that awful, I just made a canned product the standard. But, come on, doesn't everyone like canned Cream of Mushroom soup? (Except my sister, but she doesn't like mushrooms.) So, for this recipe to be as good as canned soup without adding any MSG I was impressed.

We like this soup on Sunday evenings when we want something light yet comfort.

Cream of Mushroom Soup

5 cups fresh mushrooms, sliced

1/2 cup onion, chopped

1 1/2 cups chicken broth

1/8 tsp. ground thyme

3 TBS. butter

3 TBS. flour

1 cup half-n-half (or 1/2 cup heavy cream and 1/2 cup milk.)

1/4 tsp. salt

1/4 tsp. ground black pepper

1 TBS. Sherry (or 1/2 TBS. lemon juice

1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry or lemon juice